Sauce
1 cup ruby port
1 cup red burgundy-style wine
1/2 orange, sliced
1 lime, sliced
1 whole clove
1 stick cinnamon
1/2 cup granulated sugar
For serving
3 cups vanilla ice cream
3 cups strawberries, fresh, sliced
Whipped cream, lightly sweetened, for topping
6 strawberries , with stems, for garnish, optional
Fresh mint sprigs, for garnish
Making the sauce
Combine the ruby port and red wine in a medium saucepan over medium-high heat. Bring to a boil.
Add the orange, lime, spices and sugar. Return to a boil.
Remove from the heat and let cool for at least 30 minutes. Strain the cooled sauce.
Cover and refrigerate until ready to serve. The sauce will keep for up to two weeks.
Assembling for serving
Place a scoop of ice cream in each of 6 glasses.
Cover with sliced strawberries and drizzle generously with the sauce.
Add a dollop of whipped cream and garnish with a whole strawberry (if desired) and a sprig of fresh mint. Serve at once.
Sugar: 39g
:
Calcium: 115mg
Calories: 334kcal
Carbohydrates: 48g
Cholesterol: 29mg
Fat: 8g
Fiber: 3g
Iron: 1mg
Potassium: 328mg
Protein: 3g
Saturated Fat: 5g
Sodium: 58mg
Vitamin A: 311IU
Vitamin C: 59mg
